This beef chuck roast is tender, juicy, and delicious. It's cooked in the oven using a marinade made with garlic and cayenne. And, served with a gravy made with pan drippings. A simple and easy recipe perfect main dish for entertaining guests.
½cupSpanish onionsfinely chopped
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Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.Pro tip - tieing the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.
Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend to a smooth paste.
Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.
Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.
Preheat the oven at 175°C / 350°F / Gas Mark 4
Add 2 tablespoon oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
Place the beef on the roasting rack and add ½ cup water in the pan.Pro tip - this will prevent the oil and marinade from burning as it falls in the pan.
Add a meat thermometer and set it to 135 F for medium-rare, 140 F for medium, or 145 F for medium-well.
Roast on the middle rack until desired temperature - about 1 to 1 ½ hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare. Pro tip - The meat will continue to cook further with the residue heat in the meat.
Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.
Place the roasting pan over medium heat, add chopped onions and garlic. Saute until onions are translucent. Pro tip - we add onions for flavor but you can omit the onions if you don't like them.
Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan. Pro tip - keep the heat on medium so the liquid does not evaporate too quickly.
Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove from heat. Pro tip - it is important to cook the flour for a while so it cooks before you add teh stock otherwise the gravy will taste starchy.
Strain it thru a sieve or mesh. Pour the sauce in a sauceboat and serve it with the roast.
The beef needs about 1 to 1 ½ hour of cooking time. I believe that the best way to cook meat to perfection is to use a meat thermometer. Therefore, I use this thermometer, which allows me to set the temperature I need. Then, I can go about my work without opening the oven door or being afraid of forgetting to take it out in time. Once the bell rings, I just know the meat is done. No guessing and no stress.However, if you do not have a meat thermometer you can still use these guidelines for doneness.
Medium rare - between 130 F to 135 F, approximately 15 minutes per pound
or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
and Medium well between 145 F to 150 F, approximately 25 minutes per pound
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you